Dessert wines, the cellar’s best

For centuries, dessert wines have been very popular. Throughout the 20th century, wine enthusiasts have started to prefer dryer wines.  
The name “dessert wine” suggests that it should be paired with a dessert after a meal. However, a good, sweet wine can perfectly be served as an aperitif. A classic combination is a sweet wine with a foie gras appetiser. Sweet wines also pair well with blue cheeses. Half-sweet wines pair well with a blue-cheese salad with nuts and a sweet-sour dressing. Of course sweet wines also go well with a sweet dessert. One has to be careful to balance the dessert and the wine well – both should be the same level of sweetness. After a meal a sweet dessert wine is also a good companion to a cheese board. Especially porto and sweet Madeira like to be paired with cheese boards.

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